How To Make Homemade Crockpot Stewed Tomatoes

One of the ingredients I ALWAYS have on hand is Organic Diced and Stewed Tomatoes. No Salt Added, Fire Roasted with Roasted Garlic and Diced Tomatoes with Green Chilies are staples I use often in recipes.

I honestly never thought about making my own since they are fairly inexpensive to buy. Recently I read an article that really shocked me about 7 things that should NEVER cross your lips….guess what ~ “CANNED TOMATO PRODUCTS” was one of them. The reason ~ the acid in the tomatoes causes BPA to leach into your food.

Their recommendation is to buy jarred tomato products only, but, for me this only seems to work for pizza and pasta sauces. In fact, I am not sure I’ve ever seen diced tomatoes sold in a jar.

MY SOLUTION is to harvest Mr. Stripey and instead of making only salsa, whip up some Homemade Slow Cooker Stewed Tomatoes that I can freeze in “15 oz can” servings and pull out whenever needed. I like being able to control what goes into my tomatoes and I think you will find that they are sweet enough on their own, no additional sugar is needed.

It is surprisingly easy and a little fun to make homemade stewed tomatoes. The best part is after all the prep work is done, you simply turn your crockpot on and a few hours later they are done.

Stir to combine and set your slow cooker to cook on low for 7-8 hours or high for 5 hours.

Tadah!!! Remove your Bay Leaves and you are done. Homemade stewed tomatoes that can be frozen and used in all your favorite recipes that require diced or stewed tomatoes. Think chili, soups, pasta sauces, salsas and more.

One benefit I never realized ~ the flavor of homemade diced stewed tomatoes is so much tastier than store bought. I guess it’s that whole a tomato off the vine taste 10 x’s better than one bought at the store.

What is your favorite way to use extra tomatoes? Mine used to be to make salsa, but, I think this might be my new favorite thing. Who knows, I may tackle tomato paste next 😉

I am guest posting with some pumpkin-ney goodness over at Zesty Cook tomorrow. Be sure to stop by and check it out if you want a little fall baking inspiration.

I’m a little late in reading it, but I just clicked on that article you linked to… That kind of makes me just want to start a farm and eat only things I grow/make! SCARY!! Luckily I currently have some tomatoes my grandma and I canned, but that surely won’t last me until next season. Maybe a couple more months, if I’m lucky. I so use the TJ’s cartons sometimes, but I guess I will make more of a point of using them and the POMI ones (think I’ve seen those at WF) in the future. And I’m definitely getting some kind of tomato plant for my balcony next summer… my bro even had luck with those upside down ones so maybe I’ll try that 🙂

I tried this and it is delicious, although I used several kinds of small tomatoes, cherry, grape and one the size of a ping pong ball and did not peel them because their skins were so soft. I lived in the Middle East for 15 yrs and everyone there makes their own stewed tomatoes and they eat it with Arabic bread or use it in recipes. I never used a crock pot before but it was so easy. Thanks.

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About Danica

Whether she’s enjoying a dish at a local restaurant or whipping up a crowd-pleasing, nutritious meal at home, Danica has a passion for all things food. She believes in and follows the Weight Watchers principle of “all things in moderation” and chronicles her culinary adventures here. Besides sharing her daily eats and tasty, nutritious recipes, Danica connects others seeking a healthier lifestyle on her site and shares her travel adventures with her husband around the world.